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Li, Wuke,Li, Songjun,Luo, Gang,Ding, Kerong Korean Chemical Society 2007 Bulletin of the Korean Chemical Society Vol.28 No.8
This article presents an original work on kinetically studying the selective adsorption and recognition by molecularly imprinted polymer (MIP). With S-naproxen as template, the imprinted polymer was prepared. The result indicates that the prepared polymer shows a more complicated sorption toward S-naproxen than toward its enantiomer R-naproxen. The rate constant in the case of template appears to be a variable. There are also significant deviations from the idealized Langmuir model. Related information indicates that these, in logic, can be a result of biomimic structural and functional complements between imprint and the template, which makes the polymer capable of selectively recognizing the imprint species.
Wuke Li,Songjun Li*,Gang Luo,Kerong Ding 대한화학회 2007 Bulletin of the Korean Chemical Society Vol.28 No.8
This article presents an original work on kinetically studying the selective adsorption and recognition by molecularly imprinted polymer (MIP). With S-naproxen as template, the imprinted polymer was prepared. The result indicates that the prepared polymer shows a more complicated sorption toward S-naproxen than toward its enantiomer R-naproxen. The rate constant in the case of template appears to be a variable. There are also significant deviations from the idealized Langmuir model. Related information indicates that these, in logic, can be a result of biomimic structural and functional complements between imprint and the template, which makes the polymer capable of selectively recognizing the imprint species.
Wu, Shuping,Dai, Xiangzi,Shilong, Fangdi,Zhu, Maiyong,Shen, Xiaojuan,Zhang, Kan,Li, Songjun 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.
Shuping Wu,Xiangzi Dai,Fangdi Shilong,Maiyong Zhu,Xiaojuan Shen,Kan Zhang,Songjun Li 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.